Recipe - Athenian Chicken On The Grill

6 Whole chicken breasts
One half cup Roditis wine
One half cup Olive oil
One fourth cup Freshly squeezed lemon juice
2 tablespoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Salt
One half teaspoon Pepper

Rinse chicken and pat dry. In a large bowl, combine wine, oil, lemon juice,
herbs, salt and pepper. Add chicken breasts, cover and marinate overnight.
Cook on an outdoor grill, basting occasionally with remaining marinade.
This can also be baked in a 350 F. oven for one hour, basting several
times. Serve with a Greek salad and a loaf of crust bread. Serves 6. MC
formatting by bobbi744@sojourn.com

NOTES : Bobbie's notes: I also used the marnade to marinate some Portobella
mushrooms for a vegetarian in our party. I substituted Greek Retzina wine
for the roditis. Everyone said it was the moist and delicious.
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 24, 1998